Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top. Source: Diabetic Living Magazine, Winter 2019

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.

  • Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.

  • Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.

Nutrition Facts

368 calories; 11.4 g total fat; 2.1 g saturated fat; 48 mg cholesterol; 712 mg sodium. 797 mg potassium; 54.7 g carbohydrates; 15.3 g fiber; 7 g sugar; 16 g protein; 402 IU vitamin a iu; 35 mg vitamin c; 139 mcg folate; 153 mg calcium; 4 mg iron; 108 mg magnesium;